Vegenaise Recipes

Artichokes are harvested year-round but I usually notice an increase in quantity and quality starting in March. We live near Castrovilleso I can find artichokes in abundance this season. Normally, I would make a flavorful aïoli to dip the artichoke leaves in. But given the extra few pounds I need to shed from my baby weight, I experimented with a healthier alternative. I made a quick and easy sauce with silken tofu and the usual ingredients I would use for vinaigrette.

The result is a creamy, tasty sauce without any funkiness from the tofu. This proves that you don't necessarily need to add melted butter, garlic and lemon to make an artichoke flavorful.

I had some gorgonzola left over from the cheese soufflé I made yesterday, so I decided to make a salad dressing out of it. Instead of going for the obvious choice of making a bleu cheese dressing with the gorgonzola, I opted to make a ranch dressing. Ranch salad dressing is a blend of mayonnaise, sour cream, buttermilk and spices. Traditional mayonnaise calls for egg yolks but my 9-year-old- sister-in-law is deathly allergic to eggs so I substitute it with homemade vegenaise made with silken tofu.

This flavorful salad dressing meets everyone's diet restrictions in my home while still being delicious. I hope you will enjoy it as well.